• YouTube
  • -11608566304pzkjvgojnq
  • Facebook
webbanner_FA_equato.jpg

EQUATO Cocoa Powder 

Exquisite Taste for Infinite Creations

The Specialty range EQUATO Cocoa Powder suitable for various creations.

Christmas Dessert
Raspberry Cake
Chocolate Soufelle (23)-edit.jpg
Ice Coffee Drink
Sugar Cookies

Chocolate

Swiss Roll

Chocolate Cake & Mousse

Chocolate Souffle

Hot Beverage & Milkshake

Cookies & Bread

IMG_20210820_154538.jpg

EQUATO Dream Roll 

Sponge Ingredients:    
-Part A-

  • 7pcs Egg Yolk (Size B)    

  • 30g COCOAX'TEND EQUATO Cocoa Powder 

  • 75g Cake Flour    

  • 80g Corn Oil    

  • 105g Milk    

-Part B-

  • 7pcs Egg White (Size B)    

  • 75g Castor Sugar    

 

Ganache Ingredients:

  • 80g COCOAX’TEND Kibbles Dark Chocolate

  • 200g Dairy Whipping Cream

  • 40g Icing Sugar

  • 100g Toasted Almond Nibs
     

Filling Ingredients:
-Part A-

  • 350g Dairy Whipping Cream

  • 3pcs Egg Yolk (Size B)

  • 125g Milk

  • 80g Castor Sugar

  • 160g COCOAX’TEND Kibbles Dark Chocolate

-Part B-

  • 300g Dairy Whipping Cream

  • 20g Castor Sugar

Sponge Preparation:

  1. Beat the liquid ingredients in a bowl till emulsified.

  2. Sift in the powder ingredients and mix evenly.

  3. Beat egg white and slowly add in sugar to become meringue.

  4. Fold in meringue into the flour mixture by 2 times.

  5. Spread the batter onto baking pan evenly. Bake at 200°C top heat and 150°C bottom heat for 20-25minutes. Let it cool. 

Filling Preparation:

  1. In a saucepan, mix cream, egg yolk, milk, sugar, Kibbles and heat to 80°C.

  2. Transfer the liquid to a bowl and wrap with cling firm to chill for 5 hours.

  3. Whisk it become a thick chocolate cream.

  4. In another bowl, beat cream and sugar till 80% peak shows up.

  5. Fold in the whipped cream to the chocolate cream.

 

Ganache Preparation:

  1. Heat cream up to 80°C.

  2. In a bowl, pour cream over Kibbles and rest around 2 minutes.

  3. Use spatula to stir, add in icing sugar and mix well.

  4. Cool it down to room temp.

  5. Add in the almond nibs before glazing.

Combination:

  1. Spread cream filling onto the flat cake and roll it tight. Chill for 4 hours.

  2. After well set, glaze the nutty chocolate ganache and chill for 30minutes.

  3. Slice and serve chilled.

IMG_20210820_154653-crop.jpg

EQUATO Flourless Moist Chocolate Velvet 

Ingredients:

  • 150g Butter

  • 100g COCOAX’TEND Kibbles Dark Chocolate

  • 4pcs Egg Yolk (Size B)

  • 140g Brown Sugar

  • 30g COCOAX'TEND EQUATO Cocoa Powder

  • 200g Almond Ground

  • ½ tsp Baking Powder

  • ½ tsp Instant Coffee

  • 160g Egg White

  • 80g Icing Sugar

Steps:

  1. Beat butter in mixing bowl until light and fluffy.

  2. Add in brown sugar and egg yolk, mix well.

  3. Melt Kibbles and mix in butter mixture.

  4. Sift in EQUATO, almond ground, baking powder and instant coffee. Mix well, set aside.

  5. Whip egg white and icing sugar. Fold in butter mixture.

  6. Bake 170°C for 35-40 minutes.

Chocolate Soufelle (23)-edit.jpg

EQUATO
Chocolate Souffle 

Ingredients:    

  • 120g Egg White     

  • 80g Castor Sugar    

  • 300g Milk    

  • 30g Butter    

  • 16g Cake Flour    

  • 10g COCOAX'TEND EQUATO Cocoa Powder    

  • 100g COCOAX’TEND Kibbles

  • Dark Chocolate    

  • 4pc Egg Yolk (Size B)    

    
Garnishing:    

  • Coating Powder    

  • COCOAX’TEND Cocoa Flavanols Plus 

  • MACADAMS Matcha Powder    

Steps:

  1. Brush the inner side of ramekin with butter, coated with sugar.

  2. Melt butter in a pan, sieve in flour and EQUATO, stir till thickens.

  3. Turn off heat. Add sugar and KIBBLES, mix well.

  4. Cool down to 40°C. Add egg yolk and mix well. Set aside.

  5. Whip Ingredient B. Fold into cocoa mixture.

  6. Pour into ramekin.

  7. Bake 200°C for 10-15 minutes.

  8. Coat with coating powder, COCOAX’TEND Cocoa Flavanols Plus, matcha powder and garnish as desired. Serve hot.

IMG_20210813_143550.jpg

EQUATO Three Layer Chocolate Drink

Chocolate Ingredients:

  • 35g COCOAX'TEND EQUATO Cocoa Powder

  • 125g Hot Water

Palm Syrup Ingredients:

  • 60g Palm Sugar

  • 30g Hot Water

  • Evaporated Milk (optional)

  • Ice Cube

Steps:

  1. Boil palm sugar in hot water to make syrup.

  2. Mix the cocoa powder well with hot water.

  3. In a glass full of ice cube, pour syrup into bottom of glass.

  4. Pour in evaporated milk and layer around 60% of the glass.

  5. Lastly pour in chocolate liquid on top and serve.

Cocoaxtend_logo_sq_web.jpg

EQUATO Cocoa Powder

Circle_Image_equato.png

  • Specialty Cocoa powder made from West African Cacao Beans

  • Premium cacao taste, darker colour and chocolatey aroma 

  • 100% Cocoa powder with no no sugar contained

  • Medium fat, suitable for all kinds of chocolate baking creation

  • Suitable in various applications such as mousse cakes, bakery goods, cookies, sauce, syrups, cake, brownies, chocolate, beverages.

  • Halal, Vegan, Dairy free, Lactose Free & Allergen free.

*FOLLOW US ON SOCIAL MEDIA FOR MORE RECIPE

equato-label.jpg
PosterA3_Equato_Comparison.jpg

EQUATO is supporting Sustainable Cocoa through the Cocoa Horizons Program.

Please contact Sales Rep for registration to use Cocoa Horizons Marketing Materials if your recipe contains 80% EQUATO.

The Cocoa Horizons Foundation is an independent non-profit organization established to improve the prosperity of cocoa farmers, and help build independent agriculture community that protects nature and children.

With every bag purchased, a portion goes towards funding the implementation of the productivity and community development activities through Cocoa Horizons. 

• Supporting 100% sustainably sourced cocoa www.cocoahorizons.org

• Helping to create sustainable cocoa farming

• Creating self-driven and self-sustaining cocoa farming communities

• Eradicate child labor and empower women in cocoa farming

• Reduce deforestation and CO2 emissions

• By 2025 Cocoa Horizons is committed to be carbon and forest positive

Now Available Nationwide